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Elote (Mexican Street Corn)

Summer time is corn season, but instead of grilling up plain corn on the cobb, dress it up with a Mexican flare and turn it into delicious, creamy, tangy elote.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican, Tex Mex
Ingredients Method

Ingredients
  

  • 6 ears of corn shucked
  • 2 tbsp olive oil
  • salt and pepper
  • ½ cup mayonnaise
  • ½ cup crema or sour cream
  • 1 tbsp lime zest
  • 2 tbsp lime juice
  • ¼ cup cilantro minced
  • 1 tsp chili powder
  • ¼ cup cotija cheese can sub feta or grated parmesan

Method
 

  1. Preheat a grill to 400°
  2. Brush your corn ears with olive oil and sprinkle with salt and pepper to taste. Grill for 8-10 minutes, rotating every few minutes to get an ever char
  3. Meanwhile, combine mayo, crema/sour cream, lime zest, lime juice, chili powder, and cilantro in a bowl.
  4. When the corn is done cooking, brush on all sides with the mayo mixture, and sprinkle with cotija cheese.
  5. Garnish with more cilanto and chili powder if desired, and serve immediately.